- 150 g (½ cup) good-quality mayonnaise
- 80 ml (⅓ cup) white wine vinegar
- 3 tsp white sugar
- 3 large carrots, coarsely grated
- ½ small head cabbage, core removed, thinly sliced
- 75 g (½ cup) raisins
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine mayonnaise, vinegar and sugar. Cover and set aside.
Place carrots, cabbage and raisins in a saucepan and cover with boiling water. Stand for 5 minutes or until cabbage softens. Drain and cool.
Transfer to a bowl and stir in mayonnaise dressing. Season with salt and pepper.
Photography by Brett Stevens.